Tuesday, November 17, 2009
TWD: Chocolate Caramel Chestnut Cake
We had a special guest in the kitchen this week.
An ingredient never before seen in these-here parts.
All the way from France... please welcome Chestnut spread, ladies and gentlemen!
For this week's Tuesday's with Dorie recipe, I made the Chocolate Caramel Chestnut Cake chosen by Katya of Second Dinner.
Let me tell you about this cake. First up was the chestnut spread-filled cake, soaked with a brandy-brown sugar syrup. Next was the caramel chocolate frosting/filling. Then the jarred, chopped chestnuts. Finally, the whole kit-n-kaboodle was to be topped by a chocolate glaze.
For various reasons that I won't bore you with, I only made the cake and the caramel chocolate frosting.
The chestnut cake was very good on it's own. However, I'm afraid the moist and tasty cake was upstaged by it's supporting cast, the chocolate caramel frosting. Here it is, fresh from the mixer.
After cooling in the refrigerator and a healthy whipping in the stand mixer, the silky smooth frosting turned airy and fluffy. And delish!
I'll definitely make the frosting again. I'll bet it would be sublime with white cake. Although the cake was very good, I don't imagine I'll be making it often due to the cost of the chestnut spread. I ordered it online from The Frenchy Bee. It arrived in two days, but at $12 (including shipping), it's a bit pricey for an everyday cake.
OK, over and out until next week, folks! Be sure to check out all of the TWD bakers to see their delectible delights. For the recipe, stop by Katya's blog, or better yet, check out the book "Baking, from My Home to Yours", by Dorie Greenpspan